MAKES: 8 to 10 servings

For a special supper, slow-roast a pork shoulder. Start the roast in the morning, and it will be ready for dinner. The skin crisps to crunchy cracklings, and the meat melts with juicy tenderness. Serve it with carrots butter-steamed in a slow cooker, then finished with cream and olives. Add sautéed kale or a frisée salad and bread to round out the menu. Don’t have cream sherry? Substitute for white or red wine, apple cider vinegar, or sweet vermouth. This dish is perfect for any holiday, from Easter dinner to Christmas dinner. 

How to Make It

Step 1

Rinse pork and pat dry. Score skin in a crisscross diamond pattern, making 1/8-inch-deep cuts about 1 inch apart. Separate and peel garlic cloves. In a mortar and pestle, crush garlic, salt, oregano, thyme, and pepper into a coarse paste (or mince garlic, then mix with salt, herbs, and pepper). Rub garlic paste all over roast. Set roast, skin side up, on a rack in an oiled 9- by 13-inch roasting pan.

Step 2

Roast in a 450° oven (see notes) until deep golden brown, 40 to 45 minutes.

Step 3

Remove pan from oven and scatter onion and carrot slices around pork. Pour 1/4 cup sherry and 2 cups broth into pan. Add chile flakes. Baste pork with some of the pan juices. Reduce oven temperature to 225° and bake until a thermometer inserted through the center of thickest part at bone reads 170° to 175°, 8 to 9 hours (do not insert thermometer before the last hour of roasting). If pork is done before you're ready to serve, reduce oven temperature to 160° and hold in oven up to 4 hours.

Step 4

About 30 minutes before serving, transfer pork to a carving board. (For extra-crisp pork skin cracklings, see notes.) Cover pork loosely and set in a warm place. Pour the remaining 1/4 cup sherry and 2 cups broth into the roasting pan (drippings will be dark) and set on a burner over high heat. Bring to a boil, scraping up browned bits from bottom of pan. Boil, stirring occasionally, until liquid is reduced by about half, 7 to 10 minutes. Pour through a wire strainer set over a bowl, pressing on vegetables (discard vegetables); you should have 1 to 1 1/3 cups drippings. Skim off and discard fat. Stir in vinegar.

Step 5

Lift skin off pork and cut it into bite-size chunks or strips; pile on a platter. Slice meat across the grain and arrange on platter. Drizzle about a fourth of the pan juices over meat; serve remaining to add to taste.

Step 6

NOTES: You may need to order the pork from your meat market in advance. Monitor oven temperature with a thermometer before starting, and adjust temperature as needed. If you hold the roast in the oven after it is done, check to see if oven is still on after 12 hours of continuous use; some ovens turn off automatically. A convection oven is not recommended. For extra-crisp cracklings, pull skin off cooked pork, separate into bite-size pieces, and place in a shallow pan. Bake in a 400° oven until crisp and puffy, about 10 minutes.

Ratings & Reviews

January 01, 2016
You need to read the directions closer.

January 21, 2016
Do you feel a little foolish now, come on Moose

February 08, 2016
Hey Moose, In the future put your glasses on and actually read the recipe to discover the 225 temp for 8 hours part.  Then you won't look so dumb to real cooks.

April 27, 2016
It might be a bit less ridiculous if you actually read the instructions! Haha!C'mon, TheBrewerMoose....

Lowesisland10's Review

February 24, 2011
Wow. This is so flavorful! I would make some black beans and rice and plantains to accompany this dish to give it a Cuban flair!

angelface4ever's Review

September 26, 2012
This was the best Pork roast I have ever made. Mind you, I most of the time do a boiled Dinner with Pork Roast, but this was amazing and so easy. Great for a Fall Day that you stay in the house, like on a Sunday Dinner....So tender and Juicy.

MandyRivers's Review

June 01, 2010
This was AWESOME! I followed the recipe to a tee and wouldn't change a thing! I made this instead of traditional barbecue style pork for Memorial Day and it was a huge hit. I think I'm going to try it with a beef roast and beef stock also.

Caseycooker's Review

February 12, 2011
The best roast pork I ever remember eating and such fun to cook.

lottiev's Review

June 11, 2011
This was fabulous, even with the modifications I had to make in the interest of time. Firstly, I used a 4-lb boneless roast (I know bone-in adds more flavor, etc, but I found the recipe last night and didn't want to have to drive all over town to find a bone-in roast). Also, I didn't get to start cooking until 4PM, because I was stuck in traffic all the way home. So I scored the fat and everything, rubbed in the seasoning paste, and followed the directions through the quick high-temp roast and adding the stock and aromatics. However, instead of cooking it so low, I lowered the temp to 325. At 8, I had a beautifully tender, flavorful, moist roast. The crispy outside was so delicious, everyone was picking at it after they'd eaten their fill. I served it with a cauliflower and potato puree and sauteed green beans and mushrooms. I have not a single complaint about how it turned out, but I do want to follow the recipe exactly next time.

babytoothdoc's Review

October 06, 2013